Vietnamese Summer Rolls (with peanut sauce)
Developed by: Annie Namba
- 1 tablespoon creamy peanut butter
- 1 teaspoon hoisin sauce
- 1/2 teaspoon soy sauce
- 1 small garlic clove, mashed to a paste
- 1/4 teaspoon chili-garlic paste
- 1/2 teaspoon sesame oil
- 1 teaspoon lime juice (Lazy Lime works)
- 2-5 tablespoons water, depending on preferred consistency
- 100g vermicelli noodles
- 8 sheets rice wrappers
- 16 medium-sized shrimp
- 1/2 cucumber, cut into 5 inch strips
- 1/2 medium carrots, cut into thin sticks
- 5-6 stalks chives, cut in half
- Combine all the peanut sauce ingredients except water. Mix in enough water to achieve your desired consistency (somewhere between ketchup and honey).
- Soak the vermicelli noodles in room temperature water for about 30 minutes, then boil in hot water for 30 seconds. Wash under running water and set aside.
- Fill a small pot with water and bring to a boil. Add shrimp and cook until the shrimp are curled, about 2 minutes). Slice each shrimp in half, lengthwise.
- Fill a large bowl with warm water. Take one sheet of the rice wrapper and dip it into the water for 3 seconds to soften. Lay wrapper flat. In a row across the center, place 4 shrimp halves, with the colored side facing down (i.e. outward, after rolling).
- Add vermicelli, cucumber, carrots, and chives, leaving about 2 inches uncovered on each side.
- Fold uncovered side inward, then roll tightly. (Part of the chives will stick out at the top.)
- Repeat with remaining ingredients. Serve with prepared peanut sauce. Add some sriracha (or similar) to the sauce if you have it!
Notes & Tips
It was a little hard to find the ingredients in the beginning but it seems like you can find rice paper and Vietnamese noodles everywhere these days. Most of the ingredients are from emartmall.com. You can find a lot of Asian sauces in department stores, but I have used Otth.co.kr to obtain many otherwise hard-to-find ingredients.